The Ingredients

Frankie is a member of Euro-toques – the European Community of Chefs & Cooks – and is committed to sourcing locally and supporting small food producers wherever possible. He’s built up a strong network of suppliers. Many of them, like Young Buck cheese and Abernethy Smoked Butter come from north of the border, but he’s also a big fan of Connaught ingredients like Achill Mountain Lamb and Clew Bay Sunset Red craft beer.

Joe Garvin from Ballina brings him fish that was landed in Rossaveal, Connemara. Silke Cropp’s Corleggy cheese from Cavan is there. Frankie takes her signature cheese and the new Cavanbert. He likes the Haven Smokehouse’s Turf-Smoked Salmon from Donegal. The breads at An Port Mór are all made in-house, as are the desserts.

It’s not for nothing that An Port Mór was named Bord Bia’s Just Ask Restaurant of the Month in December 2014.